Cherries in Chianti
Chef Ben Davis, Tony’s Market, Denver
1/2 cups Chianti (you may substitute zinfandel or syrah)
1/2 cups sparkling water
2 cups sugar
2 strips lemon zest
3 strips orange zest
4 black peppercorns
pinch of ground cinnamon
1 pound pitted cherries (you may substitute frozen or canned)
Combine the first 7 ingredients in a non-reactive saucepan and bring to a boil. Reduce the liquid until slightly thickened and reduced by half, which should take close to 15 minutes.
Add the cherries and continue cooking for another 5 to 7 minutes. Remove from the heat and cool to room temperature before storing covered in the refrigerator. Serve at room temperature, enjoy!